Family-Style Breakfast Quesadillas
Grated potatoes for hashbrowns. Placed the potatoes in a bowl of water; not only does it keep from turning brown, but it also releases much of the starch. Then placed the potatoes on a clean towel and squeezed it to drain as much water as possible. Season as desired. Used salt, pepper, garlic, onion powder, and FCC Hatch Spice Blend. Fried in a skillet with oil and butter until crispy. Used medium heat and a lid until potatoes were done and then removed the lid turned up to medium-high to get them crispy.
Scrambled 4 eggs with a splash of water (for fluffiness) and poured into the skillet on medium-low heat. Cooked the eggs like an omelet, and when the eggs were set a little bit (not so runny) topped with diced onions that were previously sauteed, diced ham, freshly grated cheddar, hashbrowns, and Fresh Red Chile then topped with a tortilla. Let the eggs on the bottom cook for a few more minutes and then flipped it over. Topped with more cheddar and Fresh Red Chile.
Recipe by Mary Justice-Pritchard from Fresh Chile Cookin'! group on Facebook
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!